Saffron and Tomato Risotto with Roasted Vegetables

This Saffron Risotto is inspired by the Milanese versions that are lighter, omitting the heavy cream. It’s simple, luxurious, brightly colored and rich in flavor. The vegetable topping is versatile so use whatever fresh seasonal vegetables you have on hand to great this delicious topping.


  •  cups
    arborio rice
  • 2 tbsp
    olive oil or butter
  • 1
    large shallot, finely chopped
  • ½ tsp
    saffron threads
  • 1 tsp
    smoked paprika
  • ¼ cup
    dry white wine
  • 6 cups
    stock (vegetable or chicken, etc.)
  • 2
    ripe plum tomatoes, chopped into 1⁄2-inch dice
  • 1
  • black pepper
  • ​Parmesan cheese (optional)
  • Microgreens for garnish (optional)

For the Roasted Vegetables

  • 1 tbsp
    olive oil
  • 1
    small zucchini, chopped
  • 2 cups
    cherry tomatoes
  • 4
    garlic cloves, peeled and smashed
  • 1 cup
    crimini or "baby bella" mushrooms, sliced
  • 1


  1. Roast the Vegetables: Preheat the over to 375°F. In a large bowl, combine the whole cherry tomatoes, zucchini, mushrooms, and olive oil.  Combine well and spread out evenly on a baking sheet and sprinkle with the Saffron and Winding Road sea salt

  2. Roast the vegetables for 15 minutes until the tomato skins blister and zucchini mushroom are tender. Remove from oven.
  3. For the Risotto:  In a small saucepan, warm the saffron and wine over moderate heat for one minute.
  4. Heat the stock in a medium saucepan and add the Saffron and Winding Road sea salt; set aside.

  5. In a large sauté pan, heat the olive oil over medium heat; add the shallots and cook until translucent, 2-3 minutes.
  6. Add the rice, smoked paprika and combine with the with the shallots.  Continue to stir the rice until it becomes translucent at the edges of the grains.
  7. Add the wine and saffron mixture (it should be bright yellow in color) and stir well.
  8. When the wine absorbs into the rice, about 1-2 minutes, add a ladle full (about ¾ cups) of stock at a time. The stock should slightly
  9. Gently boil the rice, stirring, until the liquid is absorbed.
  10. Repeat this procedure, adding the hot stock one cup at a time, until it is all used and the rice is tender but firm.
  11. Fold in the tomatoes and season with more Saffron and Winding Road sea salt and pepper. Top with the roasted vegetables and sprinkle with Parmesan cheese; garnish with the microgreens and serve at once.

Samantha Binkley